Quince-Date Chutney

Name: Quince-Date Chutney
Yield: Makes about 4 cups
Ingredients: 1/2 cup apple cider vinegar; 1/2 cup (packed) golden brown sugar; 3 large quinces (about 21 ounces), peeled, quartered, cored, cut into 1/2-inch dice; 2 large Granny Smith apples (about 24 ounces), peeled, quartered, cored, cut into 1/2-inch dice; 1/2 cup water; 2 tablespoons minced peeled fresh ginger; 2 teaspoons ground coriander; 1 teaspoon ground cardamom; 1 teaspoon salt; 1 cinnamon stick, broken in half; 1 teaspoon minced serrano chile with seeds; 1 cup coarsley chopped pitted Medjool dates (about 7 ounces); 2 tablespoons fresh lime juice

By Jayne CohenPhotography by Mark Thomas

September 27, 2009

Image may contain Plant Food and Vegetable

Recipe notes